Pablo Profumo grew up between grills and fires, forging his career in restaurants where fire was law and patience, a virtue. He has perfected his technique in the art of grilling and premium cuts, becoming a respected specialist.

His philosophy revolves around the purity of flavor and respect for the product: less is more when the fire is at the exact point.

Outside of the kitchen, he enjoys grilling for his friends and talking about wines; he assures that "a good barbecue always needs good company."